- 32oz (2 lbs) Cream Cheese, completely softened to room temperature
- 300 grams (1 1/2 Cup) Granulated Sugar
- 1/2 Teaspoon Salt
- 1 Tablespoon Pure Vanilla Extract
- 5 Large Eggs, at room temperature
- 12oz (1 1/2 Cups) Heavy Whipping Cream
- 31 grams (1/4 Cup) All-Purpose Flour
- Preheat the oven to 410F/210C and line a 9-inch springform pan with two pieces of parchment paper so that the parchment overhangs on all sides of the pan, this will help you remove the cheesecake from the pan and prevent it from sticking.
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand-held electric mixer beat the cream cheese, granulated sugar, salt, and vanilla extract. Mix on low-medium speed for a minute or two until fully combined. Now mix in the eggs one at a time until fully combined, make sure to scrape down the sides of the bowl so everything is combined.
- Next, add the heavy cream and mix until fully combined. Now gently fold in the flour, I like to sift it over a fine-mesh sieve to prevent any potential lumps. Once everything is combined pour it into the parchment-lined baking pan.
- Bake for 60-65 minutes, the top of the cheesecake will be very dark brown and if you move the pan it will have a slight juggle. I like to use an instant-read thermometer to check the internal temperature is 185F/85C- but be careful when you poke as if you are not covering the top in whipped cream you will see the mark. Take the cheesecake out of the oven and set it on a wire rack to cool for a few hours.
- Basque cheesecake is traditionally served warm so you can just cool it for a few hours at room temperature then slice it into the cheesecake. I prefer to cool it at room temperature for about an hour or two then chill it in the fridge for another hour or two to speed the process up. Then slice into it and enjoy. Store leftovers in an air-tight container in the refrigerator for up to 5 days.